Recipe: Australian Season · Sugar-coated meringue gluten-free blueberry cake

Home Cooking Recipe: Australian Season · Sugar-coated meringue gluten-free blueberry cake


The gluten-free blueberry cake with orange flavor is fluffy and soft to eat, and the key is still very healthy! The wayward kitchen is a video show that invites the chef to teach food. At the same time, the arbitrarily kitchen will also release the homemade recipes of the kitchen darling. For more exciting content, please pay attention to the casual kitchen WeChat subscription number: renxingchufang.



  1. Preheat the oven to 180 ° C, take a 14cm x 24cm long strip cake mold, brush the oil and put the baking paper on it;

  2. Put the butter and sugar in a large bowl, use a power stir bar to make it white and creamy, then add the orange velvet together;

  3. Then add the eggs in several portions, one after hitting and then the next one, adding a little flour when the mixed liquid begins to condense;

  4. Slowly add flour and orange juice, stir evenly, add frozen blueberries, distribute them evenly, then pour the batter into the mold, smooth the surface and sprinkle with extra sugar;

  5. Put the mold into the oven, bake for 55-60 minutes, insert the iron into the cake and test whether it is cooked or not. After cooling for 10 minutes, release the mold on the grid and let it cool down completely.

  6. Making icing: Pour the sifted powdered sugar into a bowl, add butter and hot water, smooth and smooth, drizzle on the cake, and sprinkle with shredded coconut and fresh blueberries.

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